What’s the Difference Between Pulled Pork, Carnitas, and Kalua Pig?

As a pork lover, I’m always looking to try new and exciting pork dishes Three of my favorites are pulled pork, carnitas, and kalua pig. While they all contain delicious, slow-cooked pork, each one has its own unique preparation method and flavor profile. In this article, I’ll break down the key differences between pulled pork, carnitas, and kalua pig so you can choose the perfect pork dish for your next meal

First let’s start with a quick overview of each dish

• Pulled Pork – Pork shoulder or butt cooked low and slow in a barbecue-style sauce until fall-apart tender. Then shredded or “pulled” and served on sandwiches or tacos Has a savory, smoky flavor

• Carnitas – Pork shoulder or butt braised in its own fat until melt-in-your-mouth tender. Then shredded and crisped up to give it that iconic crispy exterior. Seasoned simply with salt and pepper to let the pork flavor shine.

• Kalua Pig – An entire pig or pork shoulder/butt roasted in an underground oven called an imu. Infused with a sweet, smoky flavor from banana leaves and Hawaiian sea salt. Served shredded at luaus and Hawaiian celebrations.

Now that we’ve got the basics down, let’s do a deep dive into the unique prep methods and flavors of each dish.

Traditional Barbecue Style Pulled Pork

Pulled pork is a staple of American barbecue. For authentic pulled pork, the pork shoulder or butt is rubbed with a dry seasoning blend then cooked “low and slow” in a smoker or grill for 8-12 hours.

The meat is mopped or sprayed with a vinegar- or tomato-based barbecue sauce periodically, which helps break down the tough connective tissues in the pork. Apple juice or other fruit juices are also often added for sweetness and moisture.

Once the pork has reached an internal temperature of 195-205°F, it should be so tender it literally falls apart with the gentle pull of a fork. At this point, the meat is transferred to a cutting board and “pulled” or shredded by hand into long, succulent strands with all the rich melted fat throughout.

A final coating of your favorite barbecue sauce is added just before serving. The end result is an ultra-tender, smokey, and slightly sweet pulled pork that is positively addictive piled high on soft buns or stuffed into tacos.

Authentic Mexican Carnitas

Carnitas is a beloved Mexican pork dish that transforms a cheap and tough cut of pork into the ultimate comfort food. For classic carnitas, pork shoulder or Boston butt is used.

The pork is cut into large chunks with the fat left on, then simmered in a bit of water just to cover the bottom of a Dutch oven or heavy pot. As the pork cooks down, the natural fat renders out and bastes the meat, keeping it incredibly moist and flavorful.

Once the pork is fall-apart tender (2-3 hours), it is shredded and transferred to a large skillet. The shredded pork is then crisped up in its own rendered fat until the edges get crispy and browned.

The pork takes on an irresistible caramelized, fried texture that contrasts beautifully with the moist and tender interior. Carnitas is kept simple, seasoned with just salt, pepper, and other Mexican spices like cumin or oregano.

When served fresh from the skillet with warm corn tortillas, chopped onions, cilantro, and a squeeze of lime, carnitas is Mexican comfort food at its finest.

Kalua Pig – The Hawaiian Luau Staple

In Hawaii, a luau celebration isn’t complete without a whole kalua pig. Kalua pig is named after the traditional Hawaiian method of cooking pork underground in an imu, or earthen oven.

First, an imu is dug into the ground and lined with red hot volcanic stones and banana leaves. A whole pig is rubbed with Hawaiian sea salt and placed on the stones. More banana leaves go on top, followed by a layer of burlap sacks and wet canvas. Finally, the whole pit is buried with dirt to trap in the heat.

The pig cooks for 6-8 hours, during which time it absorbs the subtle sweetness from the banana leaves and takes on a distinct smoky essence from the underground heat. When fully cooked, the pork is so tender it literally falls right off the bone.

At a luau, the imu is unearthed and the succulent, smoky kalua pig is pulled apart by hand. It is served alongside traditional sides like poi, lomi salmon, haupia (coconut pudding), and mai tais of course!

The unique cooking method gives kalua pig an incredible depth of flavor you simply can’t replicate any other way. The pork has a lovely balance of sweet and savory with just a hint of earthy smoke.

Flavor Profiles: A Side-by-Side Comparison

Now that we’ve covered how each dish is made, let’s do a quick side-by-side run down of their stand-out flavor profiles:

Pulled Pork

• Savory, smoky flavor from extended cooking with barbecue sauce/woodsmoke
• Slightly sweet and tangy notes from barbecue sauce
• Tender and shreddable after low n’ slow smoking

Carnitas

• Deeply porky flavor shining through from cooking in lard
• Crispy, caramelized exterior from frying
• Tender and juicy interior with rich melted fat
• Subtle spice from Mexican seasonings

Kalua Pig

• Smoky and slightly sweet from underground cooking
• Extremely tender and moist
• Light earthiness from banana leaves
• Touch of sea saltiness from Hawaiian sea salt

While all three dishes contain ultra-tender, melt-in-your-mouth pork, the specific flavors and textures set each one apart.

How to Serve Up These Tasty Pork Dishes

Pulled pork, carnitas, and kalua pig are all incredibly versatile. Here are some of my favorite ways to serve up these mouthwatering pork plates:

Pulled Pork

• Piled high on burger buns or slider rolls
• Mixed with barbecue sauce for sandwiches
• Tacos or nachos topped with pulled pork
• Pizza with pulled pork and red onion
• Baked beans with pulled pork

Carnitas

• Carnitas tacos with onion, cilantro
• Carnitas burritos or burrito bowls
• Nachos with carnitas, guacamole, beans
• Carnitas with Mexican rice and refried beans
• Carnitas breakfast hash with eggs

Kalua Pig

• Traditional Hawaiian plate lunch
• Kalua pig slider or sandwich
• Diced kalua pig in fried rice
• Kalua pig pizza with pineapple
• Kalua pig quesadilla

The next time I’m craving delicious slow-cooked pork, I’ll be sure to reference this guide to decide whether pulled pork, carnitas or kalua pig best fits my flavor cravings. While they each have their own distinct prep method and flavor, you really can’t go wrong with any of these mouthwatering pork plates!